Clear and Refreshing Salted Radish Soup (Jjanmu Guk)
A Unique and Savory Soup Made with Salted Radish?
I’ve cooked a lightly flavored, delicious soup using salted radish. It’s a surprisingly good taste!
Main Ingredients
- Salted Radish (medium-sized) 1
- Water, as needed
- Scallions, a little
- Rice Flour 1-2 Tbsp (for thickening)
Seasoning
- Sugar 1 Tbsp
- Anchovy Fish Sauce 2 Tbsp
- Sugar 1 Tbsp
- Anchovy Fish Sauce 2 Tbsp
Cooking Instructions
Step 1
First, it’s important to properly reduce the saltiness of the salted radish. Wash the salted radish thoroughly and julienne it finely. For a milder flavor, soak the julienned radish in cold water for about 5-10 minutes to draw out some of the salt. Squeeze out the excess water before proceeding.
Step 2
Place the prepared salted radish in a pot. Add enough water to generously cover the radish. Cover the pot with a lid and bring it to a boil over high heat.
Step 3
Once the water starts boiling, reduce the heat to medium-low. Remove the lid and continue to simmer for about 10 minutes, allowing the radish flavor to infuse into the broth. Then, stir in 1 tablespoon of sugar for a touch of sweetness. Mix the rice flour with a little water to create a slurry, then add it to the soup to thicken the broth slightly. Finally, add 2 tablespoons of anchovy fish sauce to season and cook for another 5 minutes, or until the radish becomes tender.
Step 4
When the soup is clear and the radish is soft and tender, it’s ready. Ladle the hot soup into bowls. Garnish with chopped scallions for added fragrance and a fresh visual appeal. Enjoy your delicious, warm soup!
